Tomato and Ricotta Filling with Cold Tomato Sauce (Filling with Tomato and Ricotta)

Name: Tomato and Ricotta Filling with Cold Tomato Sauce
Total time: 30 min
Yield: 5
Ingredients: For the filling; 1 tablespoon of salt; 1 tablespoon of olive oil; 500g of short-cut pasta (fusilli) or farfalle; For the sauce; 300g of medium, ripe tomatoes, seeds removed, cut into strips; 300g of ricotta cheese; 2 tablespoons of fresh mint or 1 tablespoon of dried mint; 2 sprigs of fresh thyme or 1/2 tablespoon of dried thyme; 1/4 cup (60ml) of olive oil; 1 teaspoon of salt or to taste; A pinch of black pepper; For decorating (optional); Fresh mint leaves

1
For the filling
2
1 tablespoon of salt
3
1 tablespoon of olive oil
4
500g of short-cut pasta (fusilli) or farfalle
5
For the sauce
6
300g of medium, ripe tomatoes, seeds removed, cut into strips
7
300g of ricotta cheese
8
2 tablespoons of fresh mint or 1 tablespoon of dried mint
9
2 sprigs of fresh thyme or 1/2 tablespoon of dried thyme
10
1/4 cup (60ml) of olive oil
11
1 teaspoon of salt or to taste
12
A pinch of black pepper
13
For decorating (optional)
14
Fresh mint leaves

Ingredients

1
For the filling
2
1 tablespoon of salt
3
1 tablespoon of olive oil
4
500g of short-cut pasta (fusilli) or farfalle
5
For the sauce
6
300g of medium, ripe tomatoes, seeds removed, cut into strips
7
300g of ricotta cheese
8
2 tablespoons of fresh mint or 1 tablespoon of dried mint
9
2 sprigs of fresh thyme or 1/2 tablespoon of dried thyme
10
1/4 cup (60ml) of olive oil
11
1 teaspoon of salt or to taste
12
A pinch of black pepper
13
For decorating (optional)
14
Fresh mint leaves

Directions

1
Cook the pasta: In a large pot, boil 5 liters of water with the salt and olive oil
2
Add the pasta and cook on high heat, partially covered, for about 8 minutes or until al dente
3
Prepare the sauce: In a bowl, mix all the ingredients
4
Drain the pasta and combine it with the sauce
5
If desired, decorate with fresh mint leaves
6
Serve immediately
7
585 calories per serving